Recipes from America's Greatest New Cooks
Purist bakers who craft delicious French-inspired breads, pastries and desserts.
Pears and parsnips create an unusual sweet-savory topping for Julianne Jones’s French-style, open-face sandwiches called tartines at Vergennes Laundry in Vergennes, VT. Toasted briefly under the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d’Ambert (a mild blue cheese) is gooey.
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